This cheezy pizza pockets is yummy and cheezy.This is similar to empanada but the different is the dough and the filling.I love this food and easy to make just try it all about you need is to follow the procedure and the ingredients.Try it and you will be like it if you are a pizza lovers.
Crispy Potato wedges are baked or deep-fried slices of potatoes that were seasoned with salt, pepper, and other spices. This is a popular bar food and side dish. It is best eaten when dipped in condiments such as ketchup, ranch dressing, or barbeque sauce.
I like having this as a side dish for the KFC Fried Chicken original recipe with the KFC gravy as my dipping sauce. It also works well as a side for barbequed pulled pork or beef brisket sandwich.In addition, this also makes a great game day food. You can enjoy watching your favorite team play while munching on these jojos. I think that it is a perfect snack and side dish idea especially when satisfaction and costs are concerned.
Here’s how I make them:
Adobong Mani or Fried Shelled Peanuts with Garlic is a good appetizer. It is also believed to be a major source of nutrients that can boost brain power. When you are in the Philippines, these can be purchased from any major street corner. It comes in at least two forms: with or without skin. Each form has also two versions: spicy and non-spicy.
Small food carts serve as the kitchen and display area for the peanuts. The vendor cooks the peanuts using a frying pan and stacks them in an aluminum tray for display. The serving size is measured using a small glass about twice the size of a shot glass and packaged in small brown paper pouches.
Lomi or Pancit Lomi is a type of noodle soup dish that makes use of thick egg noodles. Although this dish originated from the Chinese, several different regional variations became available throughout the years. The most popular among these variations would probably be the Batangas Lomi.
I always eat Lomi when I’m in Batangas and the best that I had so far was in Lipa City in a place called “3kids”. You might be wondering what is in Batangas Lomi that makes this variation stand out. First, let me tell you what’s not in it – vegetables. If there would be vegetables, it would just be onions and onion leeks or scallions (but these are not always present). As for the texture, the soup is very thick and somewhat slimy – in a good way. The bowl of soup is also like a meat stand because it is filled with different meat ingredients like pork or chicken, kikiam, ham, and meatballs, to name a few. I also remember having a generous serving of crushed chicharon on top.
This recipe that we have here is not the exact Batangas Lomi, but rather a hybrid. I mixed my own version with some of the good qualities that I like most in Batangas Lomi. Enjoy!
I am proud to present to you this special recipe post on Sugar Cookies. This is a simple cookie recipe but what makes this special are the people involved in putting the pieces together – my kids.
Just so you know, I am currently taking a special course in cake decorating. My kids love to watch me while I design cakes and cookies. I taught them the basics of icing a cake; they learn fast and were able to design and bake their own cookies after a few tries.
After a couple of days of practice, both my kids approached me and asked if they can make their own video on Sugar Cookies. Of course, I said “sure, by all means”; but they have one request though: they want to do everything by themselves from the presentation of ingredients until the arrangement of the final product. They also shot the video without my help (I went inside the room after presenting the episode and let them do their thing).
The result was fantastic. I was surprised to see good looking (and good tasting) cookies after several minutes. Since this was their first time shooting a baking video, I can say that the presentation was not bad at all. If you have some clarifications on the steps, you can always refer to the detailed recipe post in text format below.
Happy baking everyone!
Ginataang Halo-halo is a Filipino dessert dish. This is composed of different tubers such as sweet potato, purple yam, and taro root. Aside from the tubers, other ingredients include plantains, tapioca pearls, and glutinous rice balls (bilo-bilo).
Dishes that are cooked in coconut milk are locally called “Ginataan”. This word was derived from the root word “gata”, which means coconut milk. On the other hand, the word “Halo-halo” refers to the combination of different components or ingredients that were used to complete the dish; this also refers to a popular Filipino summer dessert wherein several sweet ingredients are combined with crushed iced, evaporated milk, leche flan, and ube halaya.
Aside from being a dessert dish, Ginataang Halo-halo is also served during meryenda (mid afternoon snack).
I like the flavor and texture of this dessert dish: the sweetness is just about right while the soft and chewy texture of the components makes eating more enjoyable.
Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash. There are also other ukoy variations wherein small fishes such as dulong or dilis are used instead of shrimp.
I learned to eat Ukoy when I was still a kid. Every afternoon, our trusted vendor peddles this dish along with turon, lumpiang prito, and bananaque. I used to have this for meryenda (mid afternoon snack) and I enjoy having it soaked in spicy vinegar such as sinamak or pinakurat.
The secret to a good Ukoy is its texture. You can put any ingredient that you want as long as it is within the norm but it should come out extra crispy. During my first few tries, I was not satisfied with the texture. Although the taste was extremely superb, the texture is a bit soggy. Instead of giving-up, I did several more experiments and finally got the crispy texture that I wanted. How did I do it? I simply changed the flour and cornstarch ratio by adding more cornstarch and decreasing the amount of flour.
If you’ll notice in the video, I used small dried shrimps (the size is bigger than hibi) instead of the fresh small ones. I can’t find the right sized (small variety) fresh or even packaged shrimps in my area. It turned out that the dried shrimps are more flavorful than the fresh shrimps that I usually use.
Are you craving for Ukoy?
Try this recipe and let me know your thoughts.
Binatog or boiled white corn kernels is a popular Filipino snack and street food. This is made by soaking mature white corn in water and salt until puffed. The soaked corns are then boiled until the skin almost peel off. Excess water is drained and the corn is placed in a bowl or plate then topped with either sugar or salt (sometimes both) and generous amounts of grated coconut.
Whenever I think of this simple yet satisfying Filipino street food, I remember the Binatog vendor that roamed around the streets of our subdivision every afternoon. He was riding a big bicycle with two covered pails secured at the back: the first pail holds all the boiled corn kernels while the other one contains the grated coconut, salt, sugar, and serving spoons. Back in those days, we need to provide our own bowl or container for the Binatog since the vendors do not carry disposable cups or bowls yet. Just like the Taho vendor, the “Magbibinatog” or Binatog vendor also advertises his product by shouting to the top of his lungs …“Binatooog!!!” I wonder if these guys still roam the streets as they do a couple of decades back.
This recipe can be considered as an easier version of making Binatog. Instead of using fresh white corn kernels, we will be using Hominy or Mexican style corn. These are canned puffed white corn kernels that are already pre-soaked in water; this will save us a lot of time.
Are you excited to make Binatog for your meryenda? Go grab the ingredients and follow my lead by watching the cooking video and reading the detailed cooking procedure.
Got questions or feedback? Please post your comments on the box below and I’ll try my best to get back to you as soon as possible. Happy cooking everyone!!!
Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Generally, this is considered as a Filipino Street food and sold on the streets along with qwek-qwek, squidballs, fish balls, and kikiam. Speaking of qwek-qwek, tokneneng is simply the bigger version. The cooking method and majority of the ingredients are similar; the only difference is the kind of egg used.
The thing that I like about this street food is its ability to fill your stomach for just a few bucks. Don’t expect too much on the taste because it is basically boiled egg. What you need to do though is dip it in a rich sauce for additional flavor. I like this dipped in sinamak (vinegar with spices); this also tastes good with fish ball sauce.
What sauce do you prefer to dip your Tokneneng in?
Ginataang Mais is a Filipino dessert and snack made from whole kernel corn and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Goto, Arroz Caldo, or perhaps the Champorado.
I like this dessert (particularly this dessert recipe) because of the simple ingredients involved. I also believe that good dishes need not to be complicated and time consuming and this is one of the proofs.